Effects of cultivar and temperature during grain filling on wheat protein content, composition, and dough mixing properties

Cereal Chemistry

Volumn 75, Issue 4, 1998, Pages 460-465

  Uhlen, A K ^a   Hafskjold, R ^a   Kalhovd, A H ^a   Sahlstrom S ^b   Longva, A ^b   Magnus, E M ^b  

^a NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^b NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

Author keywords

[No Author keywords available]

Indexed keywords

FILLING; GRAIN (AGRICULTURAL PRODUCT); GRAIN GROWTH; LIQUID CHROMATOGRAPHY; MIXING; SEDIMENTATION; SIZE EXCLUSION CHROMATOGRAPHY; SODIUM DODECYL SULFATE; SULFUR COMPOUNDS; TEMPERATURE;

DOUGH MIXING; FILLING IN; GRAIN FILLING; GROWTH CHAMBER; MIXING PROPERTY; MIXOGRAPH; PROTEIN CONTENTS; SODIUM DODECYL SULPHATE; WHEAT CULTIVARS; WHEAT PROTEINS;

PROTEINS;

EID: 0031850220     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1998.75.4.460     Document Type: Article

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